Simply Venison Stew

12:35 AM
This Simply Venison Stew is another family favorite using venison that I serve often. It is a simple recipe, yet bold with flavor.

The long, slow cooking in a homemade beef broth ensures that the meat will be tender and succulent.

If you don’t have venison, feel free to substitute beef chuck, rump roast or sirloin tip. Serve with dinner rolls or as I did with Jalapeno Cheddar Scones for sopping up those delicious juices.

Venison Stew

    3 tablespoons olive oil
    2 pounds venison stew meat
    1/4-1/2 cup flour
    1 teaspoons garlic powder
    1 teaspoon ground coriander
    2 teaspoons salt
    1 teaspoon coarse ground pepper
    2 cups chopped onions
    1 cup chopped celery
    1 cup chopped carrots
    1 tablespoon chopped garlic
    1 tablespoon chopped fresh thyme
    2 bay leaves
    4-6 potatoes, cubed
    2-3 cups homemade beef broth (or canned)
In a large pot, over high heat, add the olive oil.

In a mixing bowl, toss the venison with flour and garlic powder, coriander, salt, and pepper.

When the oil is hot, but not smoking, sear the meat for 2 to 3 minutes stirring occasionally.

Take the meat out and reserve it to add later.

Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes.

Deglaze the pan with homemade beef broth (or canned). Bring the liquid up to a boil, cover and reduce to a simmer.

Add the seared venison, garlic, thyme, bay leaves, and potatoes to the pan. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender.

Before serving, remove bay leaves.

Cook's Note:  If the liquid evaporates too much add a little more beef broth or water. 
Kay Little
Kay Little

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